Author: italiancakesnet

Pan di Spagna (sponge cake) is a cake base very famous invented by an italian pastry chef in visit to the court of Spain. In its classical version consists of eggs, sugar and flour. We can use it for cakes from the most traditional, or as a base for a decorated cake. The baking powder is not usually used in the sponge cake. We recommend it only for those who does not have a stand mixer and still want to get a cake very soft.

Preparation:
Separate egg whites from egg yolks. Beat the egg whites, add the sugar in rain. When the sugar is well dissolved, add the egg yolks, one at a time, and whip for about 2-3 minutes. Add the sifted flour. Quickly incorporate the flour with a spoon or spatula. Put everything in a buttered pan.
Cooking in the oven at 200 degrees for 5 minutes and then at 180 degrees for about 30 minutes. Attention the cooking time can vary depending on many factors, we recommend that you check the cooking with a toothpick. At the end of cooking leave the mold on a rack for 10 minutes and then remove the sponge from the mold. The sponge will need to rest 24 hours before being used.

This cake is one of my favourites, very elegant. In this video tutorial we show how to use the Ribbon insertion tool, to make a fabulous decoration on a cake covered with sugar paste.
The Ribbon insertion tool should be used immediately after we covered the cake with sugar paste, until the fondant is still soft. As you can see in the video, you need to create a mask in parchment paper to be able to implement the technique in a precise manner over the entire cake. To get a perfect result from the early stages of preparation, we recommend you to watch our Tutorials for beginners where we show all the preliminary operations have to do to get cakes from flawless aesthetics.

The butter cream that we show is special, tasty, and perfect texture, suitable for any use. You can use with cupcakes, cakes, there are no limitations to the possibilities of use. You must try it absolutely. Leave a comment at the end of the page to let us know if you liked it.

In this video, we show the technique to cut properly sponge and get discs perfect, even very thin. As you can see in the video, first of all, it is important to have a swivel base, an essential accessory for cake decorating. Impact the cake as we apply in a circular motion, without being in a hurry, and we will always remain parallel to the floor. At each round the blade is to sink more and more towards the center thanks to the rapid movements, without pushing too much in order to avoid that the cake is “jerking”.

The apple pie is a great snack for the children, and the sweet preferred by sportsmen. The version that we show here is very soft, thanks to the workmanship of the beaten egg added at the end of the recipe.

Watch the video recipe (remember to activate subtitles) to not miss any step of the recipe.

Ingredients:

120ml milk

120ml sunflower seed oil

200gr sugar

1/4 teaspoon vanilla extract

1/4 teaspoon salt

4 eggs

280gr flour

1 tablespoon baking powder

6 apples

Preparation:
Pour milk and oil into a container. Add the caster sugar and mix well for a few minutes. Add the vanilla extract and salt and mix again.
Separate the egg yolks from the whites. Mount the egg whites separately and mix the yolks into the mixture with the sugar. Add the sidted flour and sifted baking powder.
After mixed well, incorporate the egg whites by adding them in two parts. Mix with a spoon or spatula with slow circular movements. Pour diced apples and mix gently.
Pour all in a baking tin, 30 cm diameter, buttered and sprinkled with bread crumbs.
Bake in a static oven preheated to 200°C for 15 minutes, then lower the temperature to 170°C for 15-20 minutes. Check the cooking with a toothpick.